Asparagus Makes Spring Official
Locally grown green and purple asparagus from Cowhorn Vineyard & Garden.
Each spring, asparagus shoots burst up from the ground like little rising flags proudly displaying the seasonal emblem. With an official announcement from asparagus, we rejoice in warmth of the spring sun and in the flavor of those gorgeous green stalks. But it wasn’t until 1850 that the Americas were introduced to Asparagus officinalis, a flowering perennial species that has historically been used as both a vegetable and a medicine.
Known for its distinct flavor and diuretic qualities, asparagus is now a widely cultivated crop and is typically seen in three varieties: white, green, and purple asparagus. Composed of 93% water and low in salt and calories, these green shoots are also chock full of vitamins and nutrients, including: vitamin B6, calcium, magnesium, zinc, dietary fiber, protein, beta-carotene, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese, selenium, and chromium.
The tip of each asparagus shoot is the most tender and most flavorful, while the cut ends tend to be woody and tough. Madame de Pompadour, the mistress of King Louis the XV, insisted upon nothing but the deliciously delicate asparagus tips – thus we have the dish points d’amour (love tips). For the vast majority of us not currently in a king’s favor, we typically prepare asparagus tips and shoots sans the woody ends (which should be trimmed or peeled), in a variety of interesting ways. Whether you stir fry it, grill it, roast it, pickle it, add it to soup, or even eat it raw in a salad, asparagus stands out with its distinct flavor profile.
We currently have the most deliciously sweet and juicy purple and green asparagus from Cowhorn Vineyard & Garden. The Cowhorn asparagus is so sweet and delicious you’ll want to eat each stalk raw like a carrot. And if you do manage to keep some of this seasonal delicacy around long enough to cook it, check out the mouth-watering recipes below:
Cauliflower “Couscous” with Asparagus and Peas
Sesame Roasted Asparagus with Warm Pot Stickers
Roasted Asparagus and White Cheddar Béchamel with Hazelnut-Crusted Ravioli
Asparagus Strata with Zesty Mediterranean Garnish
A simple stir fry of Cowhorn asparagus, Cheesorizo, purple cauliflower, red bell pepper, & greens and served over quinoa.